Preheat your oven to 350°F (175°C) and steam or blanch the broccoli florets for 3–5 minutes.

In a large mixing bowl, combine steamed broccoli, rice, cream of mushroom soup, milk, chopped onion, garlic powder, salt, and pepper.

Grease a 2-quart baking dish and pour the broccoli rice mixture into the prepared dish.

In a small bowl, combine bread crumbs with melted butter and Parmesan cheese.

Sprinkle the topping over the broccoli rice mixture and bake for 30–35 minutes.

Let the casserole cool for 5–10 minutes before serving.